The Characteristics Of Rendang Lokan Based On House Of Quality (HOQ)

Abstract

House of Quality (HOQ) is one of the main planning tools used in Quality Function Deployment (QFD). This study aims to improve the quality of rendang lokan products at Oswari Food MSMEs based on House of Quality (HOQ). The research method used is QFD which is arranged in the HOQ matrix. The number of initial questionnaires was 20 respondents used to determine the main questionnaire, while the number of respondents in the main questionnaire was 90 respondents. The results of the study showed that there were 10 attributes that were expected by consumers in buying rendang lokan products, namely taste, packaging, information services, product availability, price, texture, shelf life, aroma, lokan size, and color. Analysis of the level of importance of the rendang lokan attribute in the first place was taste with an average value of 4.87. Analysis of the level of consumer satisfaction of rendang lokan Oswari Food in the first place was the taste attribute with an average value of 4.35. Based on the HOQ matrix analysis, it shows that the product attributes that are a priority for improvement are packaging, information services, and price. Meanwhile, the technical parameters that are a priority for improvement are formulation and composition, raw materials of lokan, and packaging. This study also provides recommendations for improving the quality of packaging attributes, information services, and prices.